If you have five minutes and five ingredients, you too can whip up this authentic, homemade Pico de Gallo recipe. Not only is it colorful and flavorful, but this classic Mexican dip is a must-have for Cinco de Mayo!
You can’t go wrong with this recipe, which is also known as Salsa Fresca or Salsa Crudo. It’s perfect whether you are planning a party or just looking for a healthy, gluten-free, and low-calorie dip or appetizer.
How to pronounce Pico de Gallo:
If you are wondering, it’s pronounced “PEE/koh theh GAH/yoh.” Pico means ‘beak’ and ‘gallo’ is Spanish for a ‘rooster.’ It’s translated as ‘Rooster’s beak.’ According to Wikipedia, it got its name because initially, it was eaten with the thumb and forefinger, and eating it resembled the actions of a pecking rooster.
What’s the difference in Pico de Gallo and salsa:
You might also be wondering what the difference is between it and salsa since the ingredients for both are nearly identical. Well, it turns out that the ingredients in salsa are finely diced, and it has more liquid, which makes it soupier. The ingredients for Pico de Gallo, on the other hand, have a more substantial chop, and it has very little juice.
How to serve it:
Whatever you call it, this is a very versatile condiment and makes a quick, easy, and delicious topping: Try it on: Easy Crunchy Taco Cups, Tequila Lime Chicken Enchiladas, Shrimp Tacos with Mango Slaw, and Shrimp and Bacon Quesadillas.
It’s also delicious over poultry or fish, and I always mix it into my guacamole. It even a great way to add some color and flavor to plain salads.
What’s in it:
Just five ingredients: fresh tomatoes, onion, fresh cilantro, fresh lime juice, and fresh jalapenos.
How to make it:
Seed the tomatoes by cutting them in half horizontally and gently squeeze out the seeds and gelatinous matter surrounding them.
Place the chopped tomatoes, onion, cilantro (or parsley), lime juice, and jalapenos (or serrano chilies) in a large bowl.
Mix all ingredients. Taste and, if needed, add a pinch of kosher salt and ground black pepper.
It can be made up to 48 hours ahead. Cover it and store it in the refrigerator until ready to serve.
Sharon’s tips:
Use the freshest and ripest tomatoes you can find. Tasteless winter tomatoes are better than nothing, but fresh summer tomatoes will elevate this dish to the stratosphere.
When you chop your vegetables, try to keep them all the same size.
Let it sit for at least 30 minutes before serving to allow the flavors to come together. You can also make it up to 48 hours ahead.
If you aren’t a fan of cilantro, feel free to substitute parsley.
The amount of heat in this dish is determined by whether you remove the ribs and seeds from the jalapenos before chopping them. If you like it hot, leave the seeds and ribs in, but if you prefer a milder dish, remove all of the seeds and ribs.
To seed a jalapeno pepper, slice it lengthwise. Use a small spoon to scrape out the seeds and any membrane. (a grapefruit spoon works great for this). After you chop up the jalapeno, be sure to wash your hands thoroughly and do not touch your eyes because the juice will burn.
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
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Easy Homemade Pico de Gallo Recipe
Ingredients
- 1-½ lbs fresh tomatoes seeded and chopped (about 4-5 medium-large tomatoes)
- 1 sweet onion peeled and chopped
- ½ cup fresh cilantro chopped
- 3 tablespoon fresh lime juice
- 2 jalapeno peppers seeded and chopped; you can substitute serrano chilies
- Pinch of kosher salt and ground black pepper to taste
Instructions
- To seed the tomatoes cut them in half horizontally and gently squeeze out the seeds and gelatinous matter surrounding them.
- Place the chopped tomatoes, onion, cilantro, lime juice, and jalapenos in a large bowl and mix well.
- Taste and add a pinch of kosher salt and ground black pepper if needed.
Beverly B
Great recipe!! And thanks for the warning to those new to working with any type of pepper with heat. I learned many years ago, I can’t handle jalapenos or any even slightly hot pepper, without rubber gloves. Otherwise, my fingertips will burn for hours afterwards, no matter what I do to try to get rid of the pepper oil absorbed into my skin!! Enjoy your cooking blog; have found many recipes that work for us!